Fire-Grilled Steak Strip Chili with Chipotle Pintos

Why You’ll Love This Recipe

• Big grill flavor: charred steak strips bring smoky depth you can’t get from ground beef.
• Chunky and hearty: pintos and fire-roasted tomatoes make every spoonful satisfying.
• Balanced heat: chipotle in adobo delivers warmth and smoke without overwhelming spice.
• Weeknight-friendly: steak grills fast while the chili base simmers on the stove.

Grocery List

• Produce: 1 large yellow onion, 1 poblano pepper, 3 garlic cloves, 2 limes, 1 small bunch cilantro, 1 bunch scallions (optional)
• Dairy: Sour cream, shredded sharp cheddar or Monterey Jack
• Pantry: 2 lb boneless sirloin (or flank) steak; neutral oil; olive oil; kosher salt; black pepper; ground cumin; smoked paprika; ancho chili powder; chipotle peppers in adobo; tomato paste; 1 (28 oz) can fire-roasted diced tomatoes; 2 (15 oz) cans pinto beans; low-sodium beef broth; brown sugar

Full Ingredients

For the fire-grilled steak

• 2 lb boneless sirloin or flank steak, 1 to 1.25 inches thick
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika

For the chili base

• 1 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 poblano pepper, seeded and diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp ancho chili powder
• 1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce (adjust for heat)
• 1 (28 oz) can fire-roasted diced tomatoes, with juices
• 2 (15 oz) cans pinto beans, drained and rinsed
• 2 1/2 cups low-sodium beef broth
• 1/2 tsp brown sugar
• 1 tsp kosher salt, plus more to taste

To finish

• 1 tbsp fresh lime juice (plus wedges for serving)
• 2 tbsp chopped fresh cilantro
• Optional toppings: sliced scallions, shredded sharp cheddar or Monterey Jack, sour cream

Step-by-Step Instructions

Step 1: Preheat the grill and the pot

Preheat a gas grill to 500°F (high, direct heat). For charcoal, build a hot, even bed of coals; create a two-zone fire by banking coals to one side so you have a hot zone and a cooler zone. Meanwhile, set a Dutch oven or heavy pot on the stovetop over medium heat to get it warm while you prep the steak.

Step 2: Season the steak

Pat the steak dry. Rub with 1 tbsp neutral oil, then sprinkle evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 1/2 tsp cumin, and 1 tsp smoked paprika. Let it stand at room temperature for 10–15 minutes while you start the chili base. This brief rest helps the seasoning hydrate and promotes a better sear.

Step 3: Build the chili’s flavor base

Add 1 tbsp olive oil to the warm Dutch oven. Sauté the diced onion and poblano over medium heat, stirring occasionally, until softened and lightly golden, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook, stirring, until it darkens slightly and coats the vegetables, about 2 minutes. Sprinkle in the ancho chili powder, minced chipotle, and adobo sauce; stir to bloom the spices for 30 seconds.

Step 4: Add liquids and beans, then simmer

Pour in the fire-roasted tomatoes (with their juices), the beef broth, the drained pinto beans, and 1/2 tsp brown sugar. Season with 1 tsp kosher salt. Bring to a lively simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until thickened and glossy.

Step 5: Grill the steak

While the pot simmers, grill the steak over high direct heat until well charred: about 3–4 minutes per side for medium-rare, or until the internal temperature reaches 125–130°F. If flare-ups occur, move the steak to the cooler zone briefly. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes to retain juices.

Step 6: Slice and fold into the chili

Slice the steak across the grain into 1/4-inch-thick strips, then cut the strips into bite-size pieces. Stir the steak and any accumulated juices into the chili. Simmer together for 5 minutes to marry flavors without overcooking the meat. Stir in 1 tbsp fresh lime juice and the chopped cilantro. Taste and adjust salt or chipotle as desired.

Step 7: Garnish and serve

Ladle the chili into warm bowls. Top with sliced scallions, shredded cheese, and a small dollop of sour cream. Serve with lime wedges on the side. Cornbread or tortilla chips make a perfect crunchy partner.

Pro Tips

• Two-zone grilling gives you a safety net for flare-ups and helps you hit the perfect doneness.
• Pat the steak very dry before seasoning; dryness equals better char and deeper flavor.
• For a thicker chili, mash a ladleful of beans against the pot’s side or simmer a few extra minutes uncovered.
• Do not boil after adding the steak; a gentle 5-minute simmer keeps the strips tender and juicy.
• Heat control: use 1 chipotle for mild-medium heat, 2 for a noticeable kick. You can always add more adobo at the end.

Variations

• Stovetop-only: Sear the steak in a ripping-hot cast-iron skillet 3–4 minutes per side, rest, then slice and fold into the chili as directed.
• Smoked brisket twist: Replace steak with 1 1/2 lb chopped leftover smoked brisket; add in Step 6 and warm through.
• Bean swap: Use black beans or red kidneys in place of pintos, or mix for color and texture.

Storage & Make-Ahead

Make the chili base (through the end of Step 4) up to 3 days ahead; cool and refrigerate. Grill and slice the steak the day you plan to serve for best texture. Once combined, leftovers keep 3 days in the refrigerator. Reheat gently over low heat until hot, adding a splash of broth if thick. The chili base freezes well for up to 2 months; add freshly cooked steak strips after reheating for the best result.

Nutrition (per serving)

Approximate values without garnishes: 510 calories; 42 g protein; 18 g fat; 40 g carbohydrates; 10 g fiber; 980 mg sodium.